Salmon Poached in Cinnamon Butter with Cedar-Planked Porcini

Rucker conceived of this inventive salmon dish after sniffing a bag of porcini powder. “The aroma reminded me of cinnamon,” he says. “So I opened a jar of cinnamon and smelled the two together. Voilà! It worked.”
More Salmon Recipes

Recipe from Food & Wine Best New Chefs All-Star Cookbook

Rucker conceived of this inventive salmon dish after sniffing a bag of porcini powder. “The aroma reminded me of cinnamon,” he says. “So I opened a jar of cinnamon and smelled the two together. Voilà! It worked.”
More Salmon Recipes

Recipe from Food & Wine Best New Chefs All-Star Cookbook

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Ingredients

Mushrooms

1 cedar grilling plank, soaked in water to cover for 1 hour and drained

Salmon

How to Make It

Preheat the oven to 375°. Rub the cedar plank with canola oil, transfer it to a baking sheet and heat in the oven for 30 minutes.

Step 2

Meanwhile, in a medium bowl, combine the garlic, shallot, thyme, olive oil, vinegar and salt. Add the mushrooms and toss to coat. Let marinate at room temperature for 30 minutes.

Step 3

Spread out the mushrooms on the cedar plank and roast them until they are tender, about 20 minutes.

Step 4 meanwhile, prepare the salmon

In a small, deep skillet, combine the butter and cinnamon. Attach a candy thermometer to the side of the skillet. Melt the butter over low heat until it registers 125°. Season the salmon fillets with kosher salt and add them to the skillet; they should be completely submerged in butter. Poach the salmon, turning the fillets halfway, until just cooked through, about 20 minutes; you may have to move the skillet off and on the heat to keep the temperature between 125° and 130°.

Step 5

Transfer the salmon to a paper towel–lined plate and drain briefly. Season with sea salt. Serve with the mushrooms and lemon wedges.